Teriyaki Chicken Stir-Fry with Udon Noodles

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, diced into 1-inch pieces
• 8 oz udon noodles, cooked according to package instructions
• 2 cups broccoli florets, chopped into bite-size pieces
• 1 red bell pepper, sliced into thin strips
• 2 carrots, julienned or shredded
• 4 green onions, sliced, white and green parts separated
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 1/4 tsp black pepper
• 2 tbsp sesame seeds, for garnish

Instructions

1. 1

   In a small bowl, whisk together the soy sauce, honey, rice vinegar, cornstarch, sesame oil, and black pepper. Set aside.

2. 2

   Heat a large skillet or wok over high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.